The seven-seat counter at Kobe Beef Kappo Jigen in Ginza, Tokyo
Certified Kobe beef served at Kobe Beef Kappo Jigen
Kobe beef grilled in front of guests over charcoal and on a stone plate
Kobe beef, enjoyed by one in two international visitors to Japan, served omakase-style to only seven guests a day
TOKYO, JAPAN, November 9, 2026 /EINPresswire.com/ -- Kobe Beef Kappo Jigen, a Kobe beef restaurant operated by Sanjigen Co., Ltd., held its grand opening in September 2026 in the Sunwood Building in Ginza 8-chome, Tokyo. It is an intimate, counter-style kappo restaurant that welcomes only seven guests a day.
Kobe Beef: A "Miracle Beef"
To be called Kobe beef, cattle must be Tajima-gyu raised in Hyogo Prefecture and meet every one of a strict set of standards: a meat quality grade of 4 or higher, a Beef Marbling Score (BMS) of 6 to 12, and a carcass weight of 270-499.9 kg for females or 300-499.9 kg for steers. In fiscal year 2024, only 6,820 head of cattle were certified as Kobe beef. In the same year, more than 500,000 wagyu cattle were shipped across Japan, so Kobe beef accounted for just over 1% of the total. Jigen prepares this exceptionally rare beef for only seven guests each night.
Why Only Seven Guests a Day: Three Reasons
1. Generous use of rare ingredients
Alongside Kobe beef, the course makes generous use of caviar, sea urchin, matsutake mushrooms and other premium seasonal ingredients.
2. Hako-zushi found only at Jigen: boxed sushi of wagyu and premium ingredients
One of Jigen's signature dishes is hako-zushi (boxed sushi), which combines wagyu with premium ingredients, beautifully arranged in a custom box. Each piece is carefully prepared by hand, a labor-intensive process that cannot be mass-produced, which is exactly why it can be offered only to seven guests a day. It has become so popular that international guests have asked to take it home as a souvenir, and it has established itself as a signature dish available only at Jigen.
3. A course to enjoy with all five senses
Guests enjoy Kobe beef grilled in front of them over charcoal and on a stone plate, a seasonal fruit dessert finished with a live liquid-nitrogen performance, and an authentic matcha experience prepared over a traditional hearth. Rather than simply being served, guests watch each dish being prepared up close, and at times take part in the experience themselves. This, too, is only possible with such a small number of guests.
Chef Ryo Kikuma: Skills Honed at Michelin-Starred Restaurants
The kitchen is led by Chef Ryo Kikuma, who honed his skills at Michelin-starred restaurants including Hommage and MiYa-Vie, and also served as sous chef at Metis. He applies the techniques he developed in French cuisine to wagyu, and oversees every dish from appetizers to dessert.
Manager Yasutaka Shibata: 20 Years of Hospitality
Service is led by Yasutaka Shibata, who has 20 years of experience as a general manager, sommelier and host for international guests at a wide range of restaurants, including high-end sushi, upscale Japanese and teppanyaki restaurants. Drawing on his background as a graduate of Tokyo University of Foreign Studies, he shapes Jigen's distinctive hospitality for guests from Japan and around the world.
Restaurant Information
Name: Kobe Beef Kappo Jigen (Kobegyu Kappo Jigen)
Reservations: Available through TableCheck
Opening hours: 17:00 ~ 22:00
Address: Sunwood Building B2F, Ginza 8-chome, Chuo-ku, Tokyo
Google Map: https://maps.app.goo.gl/hLqc8u6Ex2G3aASz5 (Rate4.9★★★★★/5.0)
Instagram: @kobebeef_jigen_ginza
Hours: Seating starts at 5:00 PM
Price: 45,000 yen per guest
Contact: ginza@sanjigen.jp
Yosuke Takagi
Kobe Beef Kappo Jigen (Sanjigen Co., Ltd.)
+81 3-6228-5191
ginza@sanjigen.jp
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